This vegan creamy-kimchi carbonara hits the spot for those who love creamy-creamy-creamy carbonaras. Do carbonaras always have to be 100% creamy? With a tiny bit of creativity, you can top your vegan carbonara game to the next level! This dish is a perfect example of fusion food: Korean-Western fusion dish. Perfectly creamy and perfectly Korean.
Kimchi is a good source of folate which is important in pregnancy to reduce the risk of central neural tube defects, potassium that helps control the body’s balance of fluids and calcium which is important for muscle contractions as well as strong teeth and bones.
Note:
Our recipes do not contain garlic, onion, nor animal products.
We recommend using “old” kimchi - Kimchi that has been fermented for long enough to give an extra sour taste.
Check out our video for how to make Creamy Kimchi Carbonara
Ingredients:
Sauce:
20g of cashew nuts
60 ml of Almond Milk
30g of Nutritional Yeast
¼ teaspoon of Salt
¼ teaspoon of Black Pepper
Main:
30g of Kimchi
1 tablespoon of Kimchi water
180g of Pasta Noodle
20g of Button Mushroom
30ml of Veggie Stock
2 tablespoon of Olive Oil
Instruction:
Not seen in the video, but, first, need to make the creamy-sauce: throw-in cashew nuts, almond milk, nutritional yeast, salt, and black pepper into a blender and blend until it becomes watery.
Precook the Pin Xin’s homemade noodle (130g) for 2 minutes in boiling water.
Preheat the frying pan on medium-high heat, then apply the sesame seeds oil around the pan.
First, add in the mushroom and cook for 10 seconds.
Add in the kimchi and cook for 1 minute.
Add in the veggie stock and cook for another 1 minute.
Add in the creamy sauce + precooked noodle and cook for another minute.
Cooking Time: 20 minutes
Notes:
To replace Pin Xin’s homemade noodle, you can replace it with any type of noodle you prefer.
You can replace almond milk with soy milk.
You can replace the veggie stock with water
You'll need:
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